Vacuum sealed
Smoked in the shed, sealed the same day
Each pack is smoked over beech, rested overnight, then vacuum sealed while it is still cold, so the cut reaches your fridge in the state it left ours.
SEE PRICESOn the board
Stew Board
Six cuts we keep in the freezer. Each one is weighed, sealed and priced before it goes in the box.
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WhitebaitFrozen Whitebait Smelt
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AbaloneFrozen Large Abalone
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MusselsFrozen Green Lipped Mussels
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PrawnsFrozen Giant Prawns
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CrabFrozen Swimming Crab
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SquidFrozen Squid Tentacles
Four moves
Pot Guide
Thaw, sear, simmer, plate. That is the whole method, and it works on every cut on the board.
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1
Thaw
Move the sealed pack to the fridge the night before. Twelve hours is enough for a two kilo pack.
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2
Sear
Dry the surface, then give the fish or shellfish two minutes in a hot pan. Colour is flavour.
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3
Simmer
Add stock, root vegetables and a bay leaf. Keep it at a bare tremble for twenty minutes.
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4
Plate
Ladle into a warmed bowl, finish with dill and a thread of butter, and let it stand two minutes.
From the oven
A pie you can build from the freezer
Line a dish with pastry, fold in a pack of white fish and a handful of mussels, and give it forty minutes. No fishmonger, no thawing on the counter.
SEE PRICES
About
One room, one cold bench, one boat
We buy from a single inshore boat and cut everything in the room behind the shop. What does not sell fresh is smoked or frozen the same day, which is why the range changes with the weather.
SHOP CATCHReady kits
Recipe Box
Three boxes that hold everything a single pot needs, minus the vegetables you already have.
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Serves 4
Fish Stew
White fish, mussels, prawns, stock base, bay
$38.00 SEE PRICES -
Serves 3
Smoked Plate
Smoked trout, eel, rye crisps, mustard cream
$31.00 SEE PRICES -
Serves 4
Grill Pack
Whole prawns, squid, lemon butter, chilli salt
$34.00 SEE PRICES
In the pot
Roots & Herbs
What we put beside the fish, and which cut it suits.
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Potato
White fish, smoked trout
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Carrot
Salmon, mussels
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Onion
Eel, prawns
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Thyme
Fish stew, grilled squid
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Dill
Salmon, cold plates
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Bay
Long simmers, stock
Built for a cold kitchen
Cold Water
Sealed Pack
Warm Recipe
Small Batch
On the table
Winter Pair
Six things that belong next to a hot bowl on a cold evening.
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Bread
Dark rye, torn not sliced
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Butter
Salted, cold, in curls
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Ale
Brown ale, lightly chilled
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Cheese
A hard aged wheel
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Greens
Kale or cabbage, barely wilted
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Broth
A second ladle, always